Sausage and Peppers

Sausage and Peppers by Bakewell Junction

Sausage and Peppers by Bakewell Junction

Last weekend we had a family get-together for my husband’s birthday and we had lots of food as usual with dishes like my Manicotti, this Sausage and Pepper recipe, Chicken Cutlet Parmigiana, homemade pizza and two Giant Fauxtess Cakes.  We weren’t sure who would be able to attend so we made sure we had plenty.

My mom used to cook sausage peppers on the stove which took a lot of time and attention.  What I’ve done is move the process into the oven to simplify it.  Now everything goes in the oven and no attention is really needed and it turns out so delicious that you would never know the difference.  You’ll notice that there’s no salt in the recipe and that’s because the sausages will provide plenty of salt to the peppers and onions.  How do you like to eat your sausage and peppers?


Sausage and Peppers

Yield:  4 – 6 servings                Cook Time:  2 hours


  • 1 package of your favorite sweet or hot Italian sausage (about 2 1/2 pounds), per your taste
  • 3 large sliced onions
  • 3 large red or green bell peppers cleaned and cubed (I use red peppers because they become so sweet)
  • 1/4 cup water
  • Fresh and crusty Italian bread


Step 1:  Cut sausage links into thirds or quarters.  Place onions, peppers, sausage and water in a disposable aluminum half tray pan.  Cover with aluminum foil and place in a preheated 350 degree oven.

Step 2:  After about 1 1/2 hours, uncover the sausage and peppers.  The onions and peppers should have reduced in volume quite a bit.  Return the tray to the oven for another 1/2 hour to brown a bit.

Step 3:  Slice a hunk of Italian bread and then slice in the middle and spread apart.  Place a good portion of the sausage and peppers in the center of the sandwich, squeeze the ends together and take a big bite.

This recipe stores well in the refrigerator and tastes just as good as left-overs.


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